• 24 oysters, freshly shucked (on the half shell)
• 4 sticks salted butter
• 2 bunches green onions, chopped fine
• 20 cloves fresh garlic, pureed
• 1 teaspoon crushed red pepper
• 3 tablespoons fresh thyme, chopped fine
• 3 tablespoons fresh oregano, chopped fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons Creole seasoning
• 2 oz white wine
• 8 oz Romano cheese, grated
• 1 loaf French bread

Acme Chargrilled Oysters

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Remoulade Sauce

• ​1/2 cup mayonnaise
• ​2 scallions, minced
• ​1/4 cup celery, minced
• ​2 tablespoons parsley, minced
• ​2 tablespoons dill pickle relish
• ​2 tablespoons red wine vinegar
• ​4 teaspoons Dijon mustard
• ​4 teaspoons capers, drained and minced
• ​2 teaspoons Worcestershire sauce
• ​4 dashes hot pepper sauce (optional to taste)

​Oysters

• ​1 1/2 cups bread crumbs
• ​3/4 cups all-purpose flour
• ​1 teaspoon freshly ground black pepper (to taste)
• ​1/2 teaspoon cayenne pepper
• ​4 dozen oysters, shucked
• ​4 large eggs, beaten
• ​1/2 cup canola oil
• ​8 crusty French rolls cut in half
• 2 beefsteak tomatoes, thinly sliced
• ​1 cup shredded romaine lettuce
• ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

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• 4 each 8 ounce skin-on Rainbow Trout Filets
• 1 Pound Washed Stemless Spinach
• 8 Ounces  Stemmed and Sliced Shiitake Mushrooms
• 1 Pint plus 1/4 cup Freshly Shucked Gulf Oysters
• 2  Ounces Julienned Tasso
• 4 Ounces Cold Butter, sliced
• Olive Oil
• Lobster Butter
• Salt and Pepper

GW  Fins Rainbow Trout

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• 1/2 lb Carrots, Chopped
• 1/2 Cup Tomato Paste
• 1/2 lb Celery Ribs, Chopped
• 1 Gallon Shrimp or Fish Stock
• 1/2 lb Onions, Chopped
• 2 Cups Tomatoes, Chopped
• 1/2 Fennel
• 1/8 ounce Saffron
• 1/2 Green Peppers, Chopped
• Salt to Taste
• 1/2 Cup Olive Oil
• White Pepper to Taste
• 1 tablespoon Garlic, Chopped
• 3 Bay Leaves
• 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

• 1 lb Raw Shrimp, peeled, deveined,
• 1/2 lb Fresh Fish, Trout, Pompano
• 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
• 1/2 lb lump crabmeat
• 1/2 lb Raw Scallops
• 1/2 lb Peeled Crawfish Tail Meat
• 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

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• 3½ cups water
• ​2 dozen freshly shucked oysters, drained
• ​1/2 cup celery, chopped
• ​1/2 cup green onions, chopped
• ​1/2 cup onion, chopped
• ​1 tablespoon butter, melted
• ​1/2 teaspoon garlic, finely chopped
• ​1/8 teaspoon dried thyme
• ​1/8 teaspoon ground red pepper
• ​1 bay leaf
• 3/4 cup heavy cream
• 2 cups milk
• 1/4 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

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• 2 dozen oysters, fresh in shell preferred
• 1 cup flour
• ​2 eggs
• ​1 teaspoon Dijon mustard
• ​1 teaspoon salt
• ​1 cup fresh dried bread crumbs
• ​1/2 cup Parmesan cheese, freshly grated
• ​1 teaspoon freshly ground black pepper
• ​1 tablespoon chopped parsley
• ​12 cups peanut oil (2 48 ounce containers)

Parmesan Fried Oysters

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• 1/2 cup butter
• 2 bunches green onions chopped
• 3 ribs celery chopped
• 3 cloves garlic pressed
• 2 (14 oz) cans artichoke hearts, washed and drained
• 3 tablespoons flour
• 1 to 1½ qts chicken stock
• Cayenne Pepper to taste
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2  teaspoon fresh thyme
• 1 qt oysters drained and chopped (reserve liquid)
• 1/3 cup sherry
• 1 cup half and half
• 1 cup milk

Oyster and Artichoke Soup

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• 3 sticks butter, softened
• 6 garlic cloves, minced
• juice and zest of 2 lemons
• 4 tablespoons minced green onions
• 2 teaspoons red chile flakes
• salt and freshly ground pepper 

For the Oysters:

• 24 raw oysters on the half shell
• 1 1/4 cups shredded Parmesan cheese
• lemon wedges and French bread for serving, optional

Dr. Fox's Char-Grilled Oysters

• 1 tablespoon salt
• 1 tablespoon vegetable oil
• 12 tablespoons (1½ sticks) unsalted butter
• 1/2 cup green onions, chopped
• 8 medium shrimp, peeled and deveined (optional) - about 3 ounces
• 1 tablespoon garlic, minced
• 1 tablespoon plus 1½ teaspoons Paul Prudhomme's Seafood Magic®
• 8 oysters, shucked and drained - about 5 ounces
• 3/4 cup seafood stock, warm

Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce

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• 8 to 10 dozen raw shucked Louisiana oysters with their liquor
• 2½ sticks salted butter
• 1 large yellow onion, diced
• 6 ribs of celery, diced
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 1 quart whole milk
• 2 tablespoon salt
• 3 tablespoons freshly ground black pepper
• 1 tablespoon Worstershire sauce
• 2 dashes Louisiana style hot sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• 1 pound fresh spinach, washed (2 bags)
• 1 small wheel Brie cheese, with or without rind, diced

Oyster Stew with Brie and Spinach